Description

These Cheesy Taco Sticks are what happen when taco night meets game day appetizers! Golden-brown pizza dough wrapped around seasoned taco beef and gooey cheese creates the ultimate hand-held crowd-pleaser. Perfect for busy weeknights, game day gatherings, or anytime you’re craving Mexican flavors in a fun, dippable form. Trust me, folks—you’ll want to make a double batch because these disappear faster than you can say “touchdown!”

Ingredients

Scale

For the Filling:

1 lb lean ground beef
1 packet taco seasoning (or about 2 Tbsp homemade blend)
½ cup water
1 ½ cups shredded Mexican-blend cheese (cheddar, Monterey Jack, etc.)
1 Tbsp olive oil (for sautéing)

For Assembly:

1 (13.8-oz) package refrigerated pizza dough
1 egg, beaten (for egg wash)
1 Tbsp melted butter or margarine

Optional Garnishes:

Chopped cilantro
Sour cream
Salsa
Sliced jalapeños

Instructions

Preheat & Prep: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
Brown the Beef: In a large skillet over medium-high heat, add the olive oil. Cook ground beef, breaking it up with a spatula, until no pink remains—about 5–7 minutes. Drain any excess fat.
Season It Up: Sprinkle the taco seasoning over the browned beef, pour in ½ cup water, and stir well. Let simmer until the liquid’s mostly evaporated, about 2–3 minutes. Taste and adjust the seasoning if needed. Set aside to cool slightly.
Roll & Fill the Dough: Unroll pizza dough onto a lightly floured surface. Gently press into a rough rectangle, about 12×10 inches. Evenly spread the cooked taco beef down the center lengthwise, then sprinkle the shredded cheese on top of the meat.
Seal & Shape: Fold one long side of dough over the filling, then fold the opposite side to meet it, pinching the seam to seal. For a fancier look, use kitchen shears to snip small slits along the top seam.
Egg Wash & Bake: Transfer the log to your prepared sheet, seam-side down. Brush the top with beaten egg for a golden finish. Bake until puffed and golden, about 15–18 minutes.
Butter & Serve: As soon as it comes out of the oven, brush with melted butter to keep it soft and flavorful. Let rest for 2 minutes, then slice into 8–10 sticks.
Family-Style Finishing Touches: Serve warm with small bowls of salsa, sour cream, and fresh cilantro for dipping and garnishing.

Notes

For extra-crispy edges, try baking on a preheated pizza stone instead of a baking sheet.
Make ahead option: Assemble completely, cover with plastic wrap, and refrigerate for up to 24 hours before baking.
Freezer-friendly! After assembly (but before egg wash), freeze solid, then wrap tightly. When ready to bake, thaw overnight in refrigerator, apply egg wash, and add 5-7 minutes to baking time.
Spice it up by adding a small can of diced green chiles or jalapeños to the beef mixture.
Got leftovers? Reheat in a 350°F oven for 5-7 minutes to restore that freshly-baked texture.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizer, Main Dish
Method: Baked
Cuisine: Mexican-American Fusion

Nutrition

Serving Size: 1 stick (based on 10 servings)
Calories: 245
Sugar: 1g
Sodium: 480mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 15g
Cholesterol: 55mg

Keywords: Cheesy Taco Sticks, Taco Breadsticks, Mexican Appetizers, Game Day Food, Kid-Friendly Dinner, Mexican-Italian Fusion, Handheld Taco Recipe